INTERACTION BETWEEN TRIOLEIN AND NATURAL HAKE ACTOMYOSIN DURING FROZEN STORAGE AT -18C
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1991.tb00428.x/fullpdf
Reference26 articles.
1. Freeze denaturation of carp myosin and its prevention by sodium glutamate
2. The effect of neutral and oxidized lipids on functionality in hake (Merluccius merluccius L.): A dimethylamine- and formaldehyde-forming species during frozen storage
3. Effect of neutral and oxidized lipids on protein functionality in megrim (Lepidorhombus whiffiagonis W.) and sardine (Sardina pilchardus R.) during frozen storage
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1. Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates;Journal of Food Quality;2014-09-04
2. Effect of frozen storage of hake, sardine and mixed minces on natural actomyosin extracted in salt solutions;Journal of the Science of Food and Agriculture;2003-09-16
3. Consequences of frozen storage for nutritional value of hake / Consecuencias del almacenamiento en congelación en el valor nutricional de merluza;Food Science and Technology International;1999-12
4. Characteristics of the Salt-Soluble Fraction of Hake (Merluccius merluccius) Fillets Stored at −20 and −30 °C;Journal of Agricultural and Food Chemistry;1999-03-24
5. Aggregation of Myofibrillar Proteins in Hake, Sardine, and Mixed Minces during Frozen Storage;Journal of Agricultural and Food Chemistry;1998-06-19
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